Ingredients
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150 -250 g chorizo sausage
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4 -6 pieces chicken breasts (either whole or cut into bite-size pieces)
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paprika (to season)
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6 garlic cloves (or garlic paste)
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400 g canned tomatoes, passata (or equivalent)
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2 bay leaves (fresh or dried, also called laurel)
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brandy (to flavour) or red wine (to flavour)
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salt and pepper (to flavour)
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olive oil (for cooking)
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boiled potatoes (to accompany)
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2 onions
Instructions
- Season the chicken liberally with paprika.
- Brown the chicken in a pan using the olive oil.
- Remove the chicken.
- Meanwhile chop the chorizo into pieces and add to the pan. (Some peel the 'skin' off, but this is optional. Don't boil the chorizo! Fry it).
- Add and fry the onions with the chorizo; The juices from the chorizo will blend with the onion.
- Add the garlic and continue to cook lightly for a few minutes.
- Add the tomatoes, laurel, sherry, brandy and everything else, including the chicken.
- Cook on the hob or in the oven for another hour, stirring if appropriate. (Or put in the slow cooker for a few hours).
- Serve with boiled potatoes. Peas are a good accompaniment.